TOMATO BARLEY SAUSAGE SOUP
1 tablespoon avocado oil
1 pound sweet Italian sausage (no casings), chopped small
1 small onion, chopped
2 stalks celery, chopped small
2 large carrots, chopped small
4 cloves garlic, minced
2-14.5 ounce cans petite diced tomatoes with herbs
4 cups chicken broth
FRESH ground sea salt and black pepper
1 cup uncooked pearl barley (NOT quick barley)
+/- 1-2 cups water (depending on desired soup thickness)
sour cream, garnish
chopped green onions, garnish
CROCK POT
- Heat avocado oil in large skillet over medium heat.
- Brown sausage and onion and drain off fat.
- Spray crock pot insert with non-stick spray.
- Add sausage, onions, celery, carrots, garlic, tomatoes and chicken broth to slow cooker.
- Season with FRESH ground sea salt and black pepper.
- Add as much water as you’d like to reach your desired consistency.
- Cover and cook on low 7 hours until barley and vegetables are tender.
- Ladle into bowls and garnish.
STOVE TOP
- Heat avocado oil in large skillet over medium heat.
- Add carrots and cook 2 minutes.
- Brown sausage, onion, celery and garlic, cooking until sausage is browned.
- Drain off grease.
- In dutch oven whisk together tomatoes, chicken broth, water and barley.
- Add sausage mixture and stir to blend.
- Season to taste.
- Simmer 1 hour.
- Top with fresh tomatoes, sour cream and cheese.